BLUEBERRY MUFFINS TO DIE FOR

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Categories     Bread     Fruit     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Buffet

Yield 9 muffins

Number Of Ingredients 10

2 cups almond flour
1 tsp gluten-free/cornstarch free baking powder
2 eggs
1/2 cup softened butter or coconut oil
4 TBSP pure maple syrup or honey
1 tsp pure almond extract
1 tsp pure vanilla extract
3 TBSP full-fat, unsweetened coconut milk
dash of salt
1 cup dried or fresh blueberries (I used freeze-dried blueberries with no added ingredients)

Steps:

  • Preheat oven to 350 degrees. Line 9 muffin tins or grease with coconut oil. In a large bowl, beat together the butter, maple syrup or honey, almond and vanilla extracts and coconut milk. Beat in eggs. Add almond flour, salt and baking powder and beat until combined. Fold in the blueberries. Generously fill each muffin tin and cook for 15-18 minutes, until golden brown and toothpick comes out clean.

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